zucchini rice casserole

Name: Zucchini Rice Casserole
Cuisine: American
Ingredients: 3/4 cup(s) uncooked rice; 1 cup(s) water; 1 cup(s) dry white wine ( i used blush); 8 - slices bacon; 2 cup(s) thinly sliced zucchini; 1/2 cup(s) chopped onion; 1 teaspoon(s) minced garlic (or more to taste); 6 - eggs; 1 cup(s) sour cream; 1 teaspoon(s) salt; 1 1/2 cup(s) shredded cheddar cheese, divided

(2 RATINGS)

152 Pinches 7 Photos

Deb Crane

Eagle, WI

Updated on Nov 8, 2011

A very delicate blend of flavors is what makes this recipe stand out. A light and fluffy souffle texture makes your taste buds happy.

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Ingredients

3/4 cup uncooked rice
1 cup water
1 cup dry white wine ( i used blush)
8 - slices bacon
2 cups thinly sliced zucchini
1/2 cup chopped onion
1 teaspoon minced garlic (or more to taste)
6 - eggs
1 cup sour cream
1 teaspoon salt
1 1/2 cups shredded cheddar cheese, divided

How To Make zucchini rice casserole

Step 1

Preheat oven to 350 degrees. FOR THE RICE: In saucepan, combine rice,water and wine. Cook until rice is al dente (3-5 minutes less then you would for normal rice) Set aside.

Step 2

In a large skillet cook bacon until crisp. Reserve 2 tablespoons bacon fat in skillet. Add zucchini,onion and garlic to fat in skillet. Cook 5 minutes,stirring occasionally.
Step 3

In large bowl, beat eggs. Add sour cream,salt,cooked rice,1 cup of cheese,vegetable mixture and bacon. Mix well. Pour into an 8x10 inch baking dish. ( I used a greased 2 quart casserole) Sprinkle with remaining cheese. Bake in preheated oven for 45-55 minutes until set.
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